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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.0
  • Total Fat: 9.3 g
  • Cholesterol: 20.7 mg
  • Sodium: 343.9 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Breakfast Scones calories by ingredient
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Breakfast Scones

Submitted by: BUDGETMOM
Breakfast Scones

Introduction

Serve these hot right away with organic preserves, marmalade, heated honey or pumpkin butter. These are great for Sunday mornings while getting ready for Church. Serve these hot right away with organic preserves, marmalade, heated honey or pumpkin butter. These are great for Sunday mornings while getting ready for Church.
Number of Servings: 8

Ingredients

    2 cups whole wheat flour
    2 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/4 cup + 1 Tbsp Spectrum shortening
    1 egg
    1/2 cup nonfat milk (or plain lowfat yogurt)
    1 Tbsp sugar mixed with 2 tsp wheat germ for sprinkling on top

Directions

In your favorite large mixing bowl combine the flour, sugar, baking powder, and salt. Use a fork or your hands to cut in the shortening like you would for biscuits. Be careful not to over mix. The mixture should be crumbly, and the fat should be in chunks the size of peas or dried beans. In a measuring cup, measure the milk. Crack in the egg and beat until smooth. Pour this into the dry ingredients in the mixing bowl. Stir the mixture with a fork, forming a soft dough. Scatter a little extra flour about the dough and form it into a cohesive ball. Knead the dough in the bowl about 8 or 10 times. Do not over mix. Pat the dough into a circle about 1/2-inch thick on a well-oiled pizza pan or cookie sheet. Use a pizza cutter or knife to cut the circle into 8 wedges. Sprinkle the sugar on top along with the wheat germ if desired. Bake at 425 for about 10 -15 minutes. The scones will be well-risen and golden brown.



***Scone Variations***



Apple Scones:

Peel, and chop an apple. Make sure the chunks are very small, 1/2-inch square, or smaller. Add the apple to the dough after adding the milk and egg mixture. Also add a teaspoon of cinnamon and a dash of nutmeg with the flour. Proceed as directed.



Blueberry Scones:

Increase the sugar to 1/4 cup. Add 1/2 cup fresh or frozen blueberries when you add the milk and egg mixture. Be careful not to squash the blueberries as you knead the dough briefly before cutting. Proceed as directed.



Orange Cranberry Scones:

Increase the sugar to 1/4 cup . Add 1/2-cup chopped fresh or frozen cranberries when you add the milk and egg mixture. Also add a half tablespoon of grated orange peel to the dough. Proceed as directed.



Cinnamon Nut Scones:

Add 1/3-cup finely chopped walnuts and 1 teaspoon of cinnamon when you add the milk and egg mixture. Proceed as directed.



Raisin Scones:

Add 1/3-cup plumped raisins and 1 teaspoon of cinnamon when you add the milk and egg mixture. Proceed as directed. (To plump the raisins, soak them in hot tap water for a few minutes, and then squeeze to drain well).








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